Gingerbread Pancakes Recipe

Wake up to the warm, spicy aroma of Gingerbread Pancakes wafting through your kitchen on a chilly morning. These fluffy, cinnamon-infused pancakes capture all the nostalgic flavors of traditional holiday gingerbread in a convenient breakfast format that will make any ordinary morning feel festive. The combination of molasses, ginger, and warm spices creates a cozy breakfast experience that’s perfect for winter weekends or special holiday mornings. You’ll learn how to create perfectly spiced gingerbread pancakes that are fluffy on the inside with slightly crisp edges, plus variations to make this recipe your own.

Why You’ll Love This Recipe

These Gingerbread Pancakes are about to become your new favorite holiday breakfast tradition for several compelling reasons. First, they strike the perfect balance between fluffy and substantial, with a tender crumb that soaks up maple syrup beautifully while maintaining their structure. The warming spice blend—featuring ginger, cinnamon, cloves, and nutmeg—creates a complex flavor profile that tastes like the holidays on a plate.

What makes these pancakes truly special is the molasses, which adds that distinctive gingerbread flavor while also creating a gorgeous golden-brown exterior with slightly crisp edges that contrast wonderfully with the soft interior. They’re surprisingly simple to prepare, requiring just one mixing bowl and pantry staples you likely already have during the holiday season.

Best of all, these pancakes offer incredible versatility. They’re elegant enough for Christmas morning but easy enough for any winter weekend. The gingerbread spice pancakes recipe can be prepared in advance, making your morning routine effortless even when entertaining guests.

Ingredients

For these irresistible Gingerbread Pancakes, you’ll need:

• 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground ginger (use fresh ginger for more intensity)
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅓ cup (67g) brown sugar, packed
• 2 large eggs, room temperature
• 3 tablespoons (45ml) molasses (unsulfured works best)
• 3 tablespoons (45g) unsalted butter, melted
• 1½ cups (360ml) whole milk
• 1 teaspoon vanilla extract
• Additional butter for cooking

The molasses is the signature ingredient that gives these pancakes their authentic gingerbread flavor and lovely dark color. For the spices, freshly ground will provide the most aromatic and flavorful results, especially the ginger and nutmeg. Using whole milk creates the richest texture, but you can substitute your preferred milk alternative.

Pro Tips

Get the Perfect Consistency: The secret to fluffy gingerbread pancakes is in the batter. It should be thick but pourable—think melted ice cream consistency. If it’s too thick, add milk one tablespoon at a time; if too thin, add a little more flour. Let the batter rest for 5-10 minutes before cooking to allow the leavening agents to activate and the gluten to relax, resulting in lighter, fluffier pancakes.

Master the Cooking Temperature: Use a medium-low heat when cooking these pancakes. The molasses and brown sugar in the batter can cause them to brown more quickly than traditional pancakes. Watch for bubbles forming on the surface and edges beginning to set—this typically takes about 2-3 minutes per side. Flip only once for the best texture.

Create the Perfect Spice Balance: The spice mixture is customizable to your taste preferences. For a stronger ginger flavor that really makes these gingerbread spice pancakes sing, add an additional ½ teaspoon of ground ginger or 1 teaspoon of freshly grated ginger. If you prefer a milder flavor, reduce the cloves to ¼ teaspoon. Testing and adjusting the spice mixture allows you to create your signature version of this holiday breakfast.

Instructions

Step 1
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and brown sugar. Make sure to break up any clumps of brown sugar for even distribution of sweetness throughout your gingerbread pancakes.

Step 2
In a separate medium bowl, whisk the eggs until lightly beaten. Add the molasses, melted butter, milk, and vanilla extract, whisking until completely combined. The mixture will take on a beautiful caramel color from the molasses.

Step 3
Create a well in the center of your dry ingredients and pour in the wet mixture. Gently fold everything together using a rubber spatula, being careful not to overmix. Small lumps are perfectly fine and will help create fluffy pancakes. Allow the batter to rest for 5-10 minutes while you heat your griddle or pan.

Step 4
Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of butter and swirl to coat the cooking surface. For consistent pancake sizes, use a ¼-cup measuring cup to pour the batter onto the hot surface, leaving space between each pancake for easy flipping.

Step 5
Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. You’ll notice a beautiful deep golden color developing. Flip with confidence using a wide spatula and cook for an additional 1-2 minutes until the second side is golden brown and the pancake feels springy when lightly pressed in the center.

Step 6
Transfer cooked pancakes to a warm oven (200°F/95°C) while you finish cooking the remaining batter. This keeps your gingerbread pancakes warm without drying them out, ensuring everyone can enjoy them hot and fresh simultaneously.

Variations

Chocolate Gingerbread Pancakes: Transform this holiday breakfast by folding ½ cup of mini chocolate chips into the batter just before cooking. The combination of spicy gingerbread with sweet chocolate creates an indulgent twist that children and adults alike will love. The chocolate chips melt slightly during cooking, creating pockets of molten goodness throughout these gingerbread pancakes.

Vegan Gingerbread Pancakes: These pancakes adapt beautifully to vegan diets. Replace eggs with ½ cup applesauce or two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, allowed to gel for 5 minutes). Substitute dairy milk with almond, oat, or coconut milk, and use vegan butter or coconut oil instead of butter. The molasses and warming spices ensure the pancakes maintain their signature gingerbread flavor.

Gluten-Free Gingerbread Spice Pancakes: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Add ¼ teaspoon xanthan gum if your blend doesn’t already include it to help with binding. The rest of the recipe remains the same, resulting in tender pancakes with all the classic gingerbread flavor that everyone can enjoy regardless of dietary restrictions.

Storage and Serving

Storage Options: Leftover gingerbread pancakes stay fresh when properly stored. Refrigerate in an airtight container for up to 3 days, placing parchment paper between layers to prevent sticking. For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag where they’ll keep for up to 3 months. Reheat refrigerated pancakes in a toaster or microwave, and frozen ones directly in the toaster for a quick breakfast.

Serving Suggestions: Elevate your gingerbread pancakes with creative toppings that complement their spiced flavor. Classic maple syrup is always delicious, but try a dollop of cinnamon-spiced whipped cream for a special touch. Create a festive breakfast by garnishing with sugared cranberries and a light dusting of powdered sugar that resembles fresh snow. For a truly decadent option, drizzle with cream cheese glaze (4 oz cream cheese, ½ cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla) for a breakfast that tastes like gingerbread cookies in pancake form.

FAQs

Can I make the batter the night before?
Yes, you can prepare the gingerbread pancake batter the evening before and refrigerate it overnight. The pancakes may be slightly thicker, so you might need to add a splash of milk before cooking. This time-saving step makes holiday morning breakfast effortless.

Why did my pancakes come out flat instead of fluffy?
Flat pancakes usually result from overmixing the batter (which develops too much gluten) or old leavening agents. Check that your baking powder and baking soda are fresh, and remember to mix just until combined, leaving small lumps in the batter.

Can I freeze these pancakes?
Absolutely! Gingerbread pancakes freeze exceptionally well. Cool completely, then place in freezer bags with parchment paper between layers. They’ll keep for up to 3 months and can be reheated directly from frozen in a toaster.

Can I use blackstrap molasses?
It’s best to avoid blackstrap molasses in this recipe as its stronger, more bitter flavor can overpower the delicate spice balance. Stick with regular unsulfured molasses for the classic gingerbread flavor.

How can I make these pancakes extra fluffy?
For ultra-fluffy gingerbread spice pancakes, separate the eggs and beat the whites to soft peaks before gently folding them into the finished batter as the last step. This creates additional air pockets that expand during cooking.

Conclusion

These Gingerbread Pancakes are comfort food at its finest — a perfect harmony of warm spices, tender texture, and nostalgic flavors that transform an ordinary breakfast into a memorable holiday moment. They’re the kind of dish that brings everyone to the table with smiles, creating traditions that last long after the holiday season ends. Whether served on Christmas morning with a dusting of powdered sugar or prepared on a random Sunday in January when you’re missing the holiday spirit, these pancakes deliver the essence of the season in every fragrant, fluffy bite.

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